Stuffed Peppers Recipe

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Stuffed Peppers

Cindy McLaughlin

By
@GrammiMac

Contributed by Karen Weber.

Giving credit where credit is due: Recipe created by Karen's daughter.

Rating:
☆☆☆☆☆ 0 votes
Serves:
8-10
Prep:
35 Min
Cook:
50 Min
Method:
Bake

Ingredients

4-5
bell peppers, any color
olive oil for drizzling over bell peppers
1 pkg
zatarians spanish rice
1 small
onion, chopped
1 clove
garlic, chopped (optional)
1 c
zucchini, chopped
15 oz
tomatoes, canned and chopped, with liquid
marinara sauce or spaghetti sauce
cheese, shredded (cheddar, pepper jack or mexican)

Step-By-Step

1Clean and wash peppers. Cut in half and clean out seeds.
2Preheat oven to 400 F. Place peppers on baking sheet and drizzle with olive oil. Bake 20 minutes or until peppers have softened.
3While peppers are roasting, prepare Zatarains Spanish Rice according to package directions. Add zucchini, onion, and garlic (optional).
4When rice is done, fill the peppers with rice mixture and cover with shredded cheese of your choice. Reduce oven to 350 F.
5Cover with your favorite marinara or spaghetti sauce.
6Bake in a casserole dish (9"x13") for 30 minutes.

About this Recipe

Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Vegetarian
Other Tag: Healthy
Hashtag: #lent